Conformational and thermal properties of gluten in wheat dough as affected by bacterial cellulose.

Li, Zhenni; Yan, Wenyu; Zhao, Jianlong; Li, Ning

Li, Zhenni; Yan, Wenyu; Zhao, Jianlong; Li, Ning.

Afiliação

Li Z; School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu 212100, China. Electronic address: Jeany@just.edu.cn.
Yan W; School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu 212100, China.
Zhao J; School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu 212100, China.
Li N; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Wuxi, Jiangsu 214122, China.

Int J Biol Macromol ; 220: 175-182, 2022 Nov 01.

Article em En | MEDLINE | ID: mdl-35981670

Assuntos

Glutens; Triticum; Celulose; Farinha/análise; Glutens/química; Interações Hidrofóbicas e Hidrofílicas; Polissacarídeos; Triticum/química

Palavras-chave

Bacterial cellulose; Conformational property; Gluten protein; Thermal property

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Triticum / Glutens Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2022 Tipo de documento: Article

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